Chaudeau Sauce (2)

Ingredients

• 4oz. of loaf sugar
• the yellow rind of a lemon
• 1 pint of white wine
• the yolks of six eggs
• the whites of three

Method

1. 1

   Rub loaf sugar on the lemon rind, combine in a saucepan with white wine, and heat until boiling.

2. 2

   Beat the yolks and whites of eggs, mix into the sauce off the heat, and continue beating until thick and foamy.

3. 3

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 240. The excerpt below is the record exactly as published.

the yellow rind of a lemon, put it in a saucepan with 4oz. more sugar, the juice of the lemon, i pint each of water and wine, and the beaten yolks of eight eggs. Whisk the sauce over the fire until thick and on the point of boiling, then move it off For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 341 Chaudeau — cont inued. immediately and serve. The sauce must not boil, or the eggs will curdle and spoil it. (2) Rub 4oz. of loaf sugar on the yellow rind of a lemon, put it in a saucepan with 1 pint of white wine, and place it over the fire until boiling. Beat the yolks of six eggs with the whites of three

Cook this with the app: pantry check, scaling, and the assistant.